• thumbnail image 1
Print to PDF

Print recipe

Gluten Free Vanilla Cupcakes



12 portion(s)

Wet ingredients

  • 4 portion eggs
  • 210 g Butter or Ghee, Oil/fat source. Nuttelex ok alternative
  • 150 g castor sugar

Flour mix

  • 40 g Rice flour - white, high starch, Shop-bought often higher starch.
  • 60 g rice flour, Milled in Thermomix (long/med grain white rice good combo)
  • 40 g sorghum flour
  • 100 g arrowroot or tapioca starch
  • 2 tsp baking powder

Recipe's preparation

    Wet ingredients
  1. Beat eggs on speed 3.5 with butterfly for 2 minutes

  2. Add castor sugar and mix for 10-20 seconds on speed 3.5 until well combined

  3. Add softened butter and combine well ~speed 3.5 for 30-60 seconds. May take longer if not fully pre-softened.

  4. Adding dry ingredients
  5. Add flour mix to wet ingredients and combine on ~ speed 3-4 for 20-60 seconds. DO not over mix, and do the minimum you have to to combine. May combine after 5 seconds then scrape down sides and another 5 seconds. May require longer.

  6. Finishing and Baking
  7. Spoon into cupcake patty pans or preferred cooking tray. 

  8. Bake for 15 minutes in a pre-heated 180C fan-forced oven. Should be nicely browned on top.

  9. Freezing/storing
  10. If you plan to freeze these, consider doing ASAP, even while still warm to help lock in the freshness and moisture.


Accessories you need



Pre-mix the flours for best results

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.